The basic ratio that every other dressing builds on: three parts oil to one part vinegar, with mustard as the emulsifier. Simple enough to make from memory, precise enough to never go wrong.
Classic vinaigrette
Vinaigrette classique
Classic vinaigrette
Vinaigrette classique
Method
01
Mustard
Put the mustard, vinegar, salt and pepper in a small bowl or a large jam jar with a lid.
02
Emulsify with a whisk
Whisk in the oil in a thin stream until you have a thick, lightly bound emulsion.
03
Emulsify in a jar
Or seal the jar and shake vigorously for 30 seconds until everything is combined.
04
Season
Taste and adjust the balance of acid and oil to your liking.
05
Store
Always shake again before use; the emulsion is temporary and will separate again on its own.
Tips & notes
The mustard isn't only there for flavour: it is the emulsifier that temporarily holds the dressing together. Without mustard, oil and vinegar separate within a minute. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
Remember the ratio of 3:1 (oil to vinegar) as a starting point and adjust it to the acidity of your vinegar and the taste of your oil. A good house vinegar and a fruity olive oil need less mustard than a sharp wine vinegar with a neutral oil.
Variations
- With garlic – A crushed clove of garlic for more character.
- With shallot – Finely chopped shallot for a softer, rounder flavour.
- Lemon vinaigrette – Replace the vinegar with lemon juice for a fresher version.
Contains:
Mustard
Sulphites
Serve with
- Green salad
- Frisée
- Mixed salad
- Steamed vegetables
- As a base for other dressings
| Calories | 669 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 75 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
